Lately I have been making a lot of chicken salad. Because I only like to use onions, peppers, and celery in the mixture (no raisins or nuts in my chicken salad!), I add flavor by seasoning my chicken before cooking it.
It's obvious that I love Mexican and Southwestern flavors, so it's only appropriate that I make a Southwestern chicken salad.
- 2 boneless, skinless chicken breasts, trimmed (or use other parts of the chicken if you like them)
- Spices: chili powder, cumin, coriander, cayenne, onion powder, garlic powder, salt, pepper
- 1 tsp olive oil
- 1/2 green pepper, chopped
- 1/2 red pepper, chopped
- 1/2 sm onion, chopped
- 2 tbsp mayonnaise
- For serving: cilantro and tomatoes
- Coat chicken with spices - from most to least, I used chili powder, cumin, coriander, onion powder, garlic powder, pepper, salt, and cayenne. I don't know the amounts, but the chicken was completely spice coated when I was done.
- Heat oil in a pan. Add chicken and cook until done, about 5 min per side. The color of the chicken after being cooked is so beautiful from the spices!
- Let cool, and then finely chop the chicken.
- Mix with peppers, onion, and mayonnaise. Chill.
- When ready to serve, top with some cilantro and tomatoes. I would have mixed the cilantro in with the salad, but I think it is too strong of a flavor to sit in the salad for 2-3 days. Also, it would probably wilt after being in the mayonnaise.
I served the salad on a roll my mom picked up when we were at Costco the other day. They are multi grain rolls and according to a fellow Costco shopper, only have 1 point each in the Weight Watchers System.
This was so delicious, and so much more exciting than plain old chicken salad!
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